|
|
Sauce
oil for cooking
1 chopped onion
3 table spoons Korma Curry Paste
400g can chopped tomatoes
125g plain yoghurt
1 teaspoon lemon juice |
1:
|
Combine all meatball ingredients and form walnut-sized balls, heat a
non-stick frying pan, pour in some oil and cook the koftas in batches
until brown on both sides.
|
2:
|
Now
make the sauce, heat oil in a saucepan over low heat. Add onions and cook
for 6-8 mins, or until soft and golden. Add Curry Paste and cook until
fragrant, add the chopped tomatoes and simmer for 5 mins. Stir in the
yoghurt little by little, then add the lemon juice. |
3:
|
Place
the meatballs in the tomato sauce, cook covered over low heat for 20
minutes. Serve with rice and garnish with some chopped coriander
|
|
|
Canberra
Shaggeloni
serves 4-6
|
Cannelloni (min 16)
Ratatouille (see below)
2dl frozen spinach leaves
1 cup cottage cheese
1 cup Cream Cheese (Philadelphia)
1 cup grated cheese
|
|
Ratatouille:
2 chopped onions, 4
chopped cloves garlic
1 chopped green capsicum
1/4 cup water
basil, oregano, nutmeg
1 teaspoon vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1 can tomato purèe
|
1:
|
Cook
the Ratatouille, start with frying the onion then add the rest of the
ingredients. Simmer for 10-15 minutes. |
2:
|
Chop
the spinach coarsly and mix with cottage cheese, oregano, sugar, salt,
pepper and nutmeg. Preheat oven to 180ºC.
|
3:
|
Fill
the cannelloni with the mix and place in non-stick casserole. Pour over
the Ratatouille and squeeze down sugar cube sized Philadelphia dices,
finally top it with grated cheese. Bake for 40 minutes.
|
|
|
Silverbeet Parcels
serves 6 |
500ml vegetable stock
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
110g arborio rice
1 red capsicum, chopped
250g muchrooms, chopped
60g grated cheese
1/4 cup shredded fresh basil
6 large silverbeet leaves
2 x 400g cans chopped tomatoes
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
|
|
| 1: |
Heat
stock in pan and maintain at simmering point.
|
2:
|
Heat
oil in large pan, add onion and garlic until softened. Add rice, capsicum,
and mushrooms, stir until well combined. Gradually add the hot stock, stir
until the liquid is absorbed and the rice tender (about 20 minutes).
Remove from the heat and add the cheese and basil.
|
3:
|
Trim
the silverbeet stalks and cook the leaves for about 30 seconds until
wilted. Drain on tea-towel. Place a portion of the rice and muchroom mix
in the centre of each leave, fold in the sides and roll up carefully.
|
4:
|
Put the
tomato, vinegar and sugar in a large, deep non-stick frying pan, stir to
combine. Add the silverbeet parcels , cover and simmer for 10
minutes.
|
|
|
Veggie Borscht
serves 6 |
350g whole uncooked beets
1 tablespoon oil
1 large onion, thinly sliced
1 large carrot, julienne cut
3 celery stalks, thinly sliced
6 cups vegetable stock
250g crushed tomato
2 tablespoons vinegar or lemon juice
2 tablespoons chopped dill
120g white cabbage, thinly sliced
salt and pepper
1 cup sour cream
|
|
| 1: |
Peel the beets, slice and cut into very thin strips.
|
2:
|
Heat
oil in a large saucepan, fry the onion for 2-3 minutes, then add carrots,
celery and beets. Cook for 4-5 minutes stirring frequently until the oil
has been absorbed.
|
3:
|
Add
stock, tomatoes, vinegar, half of the dill and seasoning. Bring to a boil
and simmer for 30-40 minutes, until the vegetables are tender.
|
4:
|
Add the
cabbage and simmer for 5 minutes, until tender. Adjust the seasoning and
serve with remaining dill and the sour cream. |
|
|
Mushroom &
Asparagus Risotto
serves 4-6
|
|
|
|
|
|
Yummy Saffron Polenta with
Mushroom and Tomatoes
serves 4
|
Tomato
Kompott:
2 tins crushed tomato
2 tablespoons vinegar
2 tablespoons brown sugar
|
|
|
Saffronpolenta:
10-15 strands saffron
2dl polenta
8dl water + 2 dl stock
(pinch of salt)
grated cheese
(1 dl coarsely grated spinach leaves
or sweet corn)
|
Mushroom:
1 red onion
200g fresh mushrooms
1 tablespoon butter
1 dl white wine or veggie stock
2 tablespoons chopped parsley |
1:
|
Mix
the tomatokompott ingredients in a saucepan and let boil for about 20
minutes until the watery consistence has disappeared.
|
2:
|
Bring
the water and stock to boil and add the saffron. Stir in the polenta and
let boil on low/medium heat for about 6-7 minutes, until it feels
relatively porridge-thick. Add salt and peppar if needed, and spinach or
sweetcorn (optional). Pour the polenta into a low non-stick cake tin and
leave in fridge to settle (can be made hours in advance). Sprinkle some
grated cheese over the polenta and put into the oven, alt. cut the polenta
into pieces and fry in frying pan.
|
3:
|
Fry the
onion and mushroom in butter, pour white wine or stock over and let boil,
finish off with the parsley on top.
|
|
|
|
Mud Cake in No
time!
|
150g butter
1dl cacao
2 eggs
2 dl flour
2-2.5 dl sugar
|
|
1:
|
Preheat
oven to 175ºC. Melt the butter, cool down. Pour down the rest of the
ingredients in the butter, save the flour to last. Mix and pour into a low
non-stick cake tin. Bake in the lower section on the oven for 8-15
minutes, depending on preferred muddiness.
|
| 2: |
Serve with whipped cream or vanilla ice cream, Enjoy!
|
|
|
Heavenly
Fruit & Veggie cake
(aka. healthy carrot cake)
|
3 eggs
3dl sugar
3dl flour
3 teaspoons baking powder
1½ teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon ginger
2 grated carrots
1 grated apple
1 grated pear (or whatever you like!)
1 ½ dl rapsolja/rape oil
|
|
|
topping:
200g florsocker/icing sugar (ca: 3 ½ dl)
3 teaspoons vanilla sugar
75g butter
100g Philadelphia cheese |
| 1: |
Oven 155º
|
2:
|
Whisk eggs and sugar, add the other dry ingredients. Finally stir down the
oil and the grated carrots and the fruit.
|
| 3: |
Pour into a non-stick cake tin and leave in for 50-55 minutes.
|
| 4: |
Mix butter, icing sugar and vanilla sugar until soft, add the Philadelphia
cheese.
|
| 5: |
When cake is cold spread the topping onto the cake without eating all of
it!
|
|
|
|
Beetroot and
Chocolate cake
|
3 eggs
2dl sugar
200g dark chocolate
150g butter
3dl flour
2 teaspoons baking powder
2 teaspoons vanilla sugar
½ dl cacao
2-3 raw beetroots (200g)
|
| 1: |
Oven
175º
|
2:
|
Whisk
eggs and sugar. Melt the chocolate together with the butter and mix it
with the egg and sugar. Mix flour, baking powder, vanilla sugar and cacao
and stir down.
|
|
3: |
Peel
and grate the beetroots, stir down.
|
|
4: |
Pour
into a non-stick cake tin and bake for 40-50 minutes.
|
| 5: |
Serve
with whipped cream!
|
|
|
|
